Lemon Juice Piecrust



  • 1-1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup vegetable shortening, cold
  • 1 egg yolk
  • 3 – 4 Tbsp. ice water, DIVIDED
  • 2 tsp. fresh lemon juice


  1. Mix flour and salt in large bowl. Cut in shortening with pastry blender until pieces are the size of small peas.
  2. Mix egg yolk, 3 Tbsp. ice water and the lemon juice in small bowl.
  3. Add to flour mixture, 1 Tbsp. at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed.
  4. Gather dough and shape into 1-inch thick disk. Refrigerate, wrapped in plastic wrap, 1 hour or overnight.
  5. Roll out dough on lightly floured surface, rolling from center to edge, to form a 12-inch circle.
  6. Fold into quarters; ease and unfold into 9-inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air.
  7. Trim edge leaving 1/2-inch overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 minutes.
  8. For baked piecrust: Line piecrust with parchment paper; fill with pie weights.
  9. Bake in 425° f oven until pastry is set, 8 to 10 minutes. Remove parchment paper and weights.
  10. Bake until edge is golden brown, 5 to 7 minutes longer.
  11. Cool completely on wire rack.

Yields: 1 piecrust (9-inch).

This is the perfect crust for our Lemon Meringue Pie


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